Recipe from Metabolic Cookbook, borrowed from facebook
serves4 servings at 99 calories each
zucchini, cut into 1/8" - 1/4" slices
whole grain breadcrumbs, optional panko
finely grated parmesan cheese, reduced fat
black pepper kosher or sea salt to taste
each: garlic powder and cayenne powder
low fat milk
How To Make
Thinly slice the zucchini with a mandolin slicer. Mix all dry ingredients together, except zucchini.
Dip slices in the milk then dump them into a gallon size bag filled with the dry seasoning, shake to coat, dump onto a cookie sheet.
Bake at 425F until crispy brown.
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